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Pumpkin Chip Cookies

So, I have about 8 cans of organic pumpkin in my pantry. This time of year always brings visions of pumpkin dancing in my head. 🙂 So, it was time to make something with some of this wonderful pumpkin. Since we welcomed our Bible study group into our home last night…these cookies won out as a great treat for all.

But, admittedly, as I rushed through this process, a very normal thing before I began blogging, I forgot to take photos until the very end! Can you believe it! But, I did jot down the ingredients as I added each item and since these cookies turned out so good, I decided to post anyway, hoping that the recipe could still be useful to some. I did get a few that fit quite well, but not the usual. 🙂


15 ounces canned Pumpkin
2 sticks of Butter
2 cups of Brown Sugar
1 cup of White Sugar
1 tablespoon of Espresso Powder
2 teaspoons Vanilla
1 egg
2 1/2 cups Flour
2 ounces chopped Pecans
10 ounces Chocolate Chips
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon


Place your butter and sugars in the bowl of your stand mixer and mix until combined. Add in your pumpkin, egg and vanilla. Mix your dry ingredients (espresso powder, baking soda, salt, cinnamon) in a separate bowl. Add your pecans and chocolate chips. Now, add your dry ingredients into your wet ingredients and mix until combined.

Drop onto a cookie sheet with two teaspoons, using the second one to scrape the dough off the first to drop it on the cookie sheet. Leave a bit of room between the cookies.

Bake at 350 degrees for about 14 minutes. These cookies need to be well cooked (not too soft) when they come out of the oven, otherwise, they can be too gooey…not that hot, gooey, chocolaty, pumpkiney cookies could be bad. 🙂

This recipe makes about 5 dozen cookies. If there are people in “smelling distance”, these cookies will be eaten off the counter before they cool. 🙂

Blessings to you!

3 Responses

  1. Mandie says:

    Mmmmm, I’ve always wanted to add pumpkin to my chocolate chip cookies! These look fantastic!


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